GRILLED CHICKEN CAESAR SALAD
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
- Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
- Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
- Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
- Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 31 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 9 grams, Sodium 1059 milligrams, Sugar 5 grams, TransFat 0 grams
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Jamaul Freeman
[email protected]This is my go-to salad recipe for potlucks and picnics.
Brishell Marshellin
[email protected]I love the combination of flavors in this salad. The grilled chicken, crispy croutons, and creamy dressing are all perfect together.
Mukasa Ronald
[email protected]This salad is perfect for a summer cookout.
Rafi Ali
[email protected]I've never been a fan of caesar salad, but this recipe changed my mind. It's so delicious!
Anthony Carr
[email protected]This salad is a great way to use up leftover grilled chicken.
Daniel KING
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my own taste.
Captain Wailer
[email protected]The dressing is what really makes this salad. It's so creamy and flavorful, and it pairs perfectly with the grilled chicken and crispy croutons.
Sasha Bint
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's easy to make, and the ingredients are readily available.
Kisa Cobb
[email protected]This grilled chicken caesar salad was a hit at my last dinner party. The chicken was juicy and flavorful, and the dressing was creamy and tangy. My guests loved it!